Very Veggie Chili Wraps
(from salonx’s recipe box)
Our homemade vegetarian chili is so tasty and easy, you’ll want to make extra for nachos or fajitas later in the week.
POINTS® Value: 7
Level of Difficulty: Moderate
Feel free to swap the white beans for kidney or black beans, if you prefer.
Source: weightwatchers.com
Prep time: 25 minutes
Cook time: 60 minutes
Serves 4 people
Categories: Mexican
Ingredients
- 1 tsp olive oil
- 1 small onion(s), chopped
- 1 medium garlic clove(s), chopped
- 1 1/4 tsp chili powder
- 1/2 tsp ground cumin
- 1/8 tsp ground cinnamon
- 1/8 tsp ground red pepper
- 1 small carrot(s), coarsely chopped
- 1 small stalk celery, coarsely chopped
- 15 oz canned white beans, drained and rinsed
- 7 1/4 oz canned diced tomatoes, fire roasted tomatoes with green chiles preferred
- 1/4 tsp table salt
- 4 large burrito-size wheat flour tortilla(s)
- 1/4 cup light sour cream
- 1/4 cup low-fat shredded cheddar cheese
Directions
-
In a medium pot, warm oil over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds.
-
Add chili powder, cumin, cinnamon and pepper to pot, stirring to combine. Add carrot, celery, beans and tomatoes; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour; stir in salt.
-
Heat tortillas in microwave according to package directions or in a nonstick skillet over medium heat until brown spots begin to form, turning once, about 1 minute.
-
Spread 3/4 cup of chili down the center of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of sour cream and cheese. Tuck in ends of tortillas, roll and enjoy. Yields 1 wrap per serving.